Perfect for weekend OR weeknight cooking, this is one chicken recipe you will make time and time again. This Chicken Marsala recipe is equally as good as what you’ll get at an Italian restaurant so it’s the perfect thing to make on your own, and of course a great dish to serve to guests. It’s a classic dish that does not disappoint!
It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, crispy prosciutto, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!
So let’s talk about wine pairings. You don’t want to go too big with this dish. A big red like a Cabernet will overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Scout & Cellar Clean-Crafted™ Chardonnay, or Pinot Gris. Not a white wine fan? Go for a light to medium bodied red like Pinot Noir.
So there you have it, my easy and delicious Chicken Marsala recipe, and the wines that I recommend with it. Crack open a bottle of something awesome, and get cooking.
For the chicken:
- 1 cup all-purpose flour, divided
- 1 teaspoon kosher salt and freshly grounded pepper
- 4 boneless, skinless chicken breasts or thighs
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Marsala sauce:
- 2 tablespoons unsalted butter, as needed
- 4 ounces prosciutto, thinly sliced and diced
- 8 ounces mushrooms, quartered
- 3 small shallots chopped
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken broth
- 1 teaspoon freshly ground pepper
- 1/4 cup heavy cream
- flat leaf parsley
Arrange a rack in the middle of the oven and heat to 200°F.
Mix the flour and salt in a small bowl and set aside.
Pound the chicken thin. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness.
Set the flattened chicken breast aside and repeat with the remaining breasts.
Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.
Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering.
Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side.
Remove the browned chicken to a baking dish or rimmed baking sheet. Repeat with the remaining 2 chicken breasts.
Cover the chicken with aluminum foil and place in the oven to keep warm.
Keep the heat on medium-high. If there isn’t grease left from frying the chicken, add up to 2 tablespoons more butter to the pan. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat
Add the mushrooms and cook until their juices start to release, about 3 minutes.
Add the shallots and garlic and cook until fragrant, about 1 minute.
Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.
Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.
Plate the chicken, then top it with the mushrooms and sauce, and garnish with chopped parsley. Viola, fini!
That was easy huh!? Why go to an Italian restaurant and pay $15-20 when it’s so easy to do at home?